METHODPut all ingredients except sugar in a pan and gently cook until soft.Stir in the sugar and simmer in an open pan for one hour stirring often until the consistency of jam.Spoon into jars while still hot and put lids on right away.

Leave at least two weeks before eating (I leave mine for 3 months).

Pumpkin & Orange Chutney Recipe by Joan Doyle

PEARS IN LEMONADE

INGREDIENTSPears (Conference)Lemonade

METHODPeel and half enough pears to fill your container.Take out the core and centre stringPlace in a pan of lemonade and bring to the boil, then simmer until tender.Remove from the heat and allow to coolTransfer to foil trays with lemonade poured over them and place in the freezer until neededPears in Lemonade Recipe by Joan Doyle

SUMMER BERRY JAM

METHODPut fruit and lemon juice in a pan and cook on low heat for 20 - 30 minutes. Add sugar and dissolve gently. Bring to a rolling boil until a set has been reached approximately 4 - 5 minutes. Pour into jars and put lids on while still hot.

METHODPeel and cook the Beetroots in water (water must cover the beets in the pan). When cooked (test with knife) and still hot, slice and place in hot sterilised jars. Meanwhile bring to the boil a mixture of 1 pint of Malt Vinegar and 1/2 a pound of Demerara Sugar. When the sugar is dissolved pour over Beetroots and seal. Leave for a month to mature. Yum!

Peel and chop the onions into small dice. Tip into a large, heavy-based saucepan and pour over the malt vinegar. Bring to a gentle simmer, cover loosely and cook for 15 minutes until softened, stirring once or twice.

While the onions are cooking you can prepare the beans. Trim the ends, then cut down each side to remove the strings. Place each bean flat on the board and slice thinly lengthways on a long diagonal into 7 or 8 strips. How many slices you end up with depends on the size of each bean. Ignore any that plump little beans hiding within, as they will be the toughest. Plunge the beans into a large pan of boiling water and return to the boil. Cook for 3 minutes, then drain in a colander and refresh under cold water. Drain.

Mix the mustard powder, turmeric, cornflour and 4 tablespoons of the white wine vinegar until smooth.

When the onions are ready, stir in the sugar and remaining white wine vinegar. Bring to the boil and cook for 2 minutes. Add the beans and simmer gently for 10 minutes, stirring occasionally. Stir the cornflour mixture until smooth once more and then pour slowly into the onions and beans, stirring vigorously to dispel any lumps, followed by the wholegrain mustard and salt.

Gently simmer the vegetables, mustard and spices for 20 minutes, stirring regularly so that the chutney does not stick to the bottom of the pan and burn. Pot the chutney into warm, sterilised jars and leave to cool. Cover, seal and store in a cool dark place for at least a month.